Apple jam is a great treat in the winter. Apple harmonizes well with many fruits. Jam in combination with plum is especially tasty. Preservation from apples and plums is very fragrant and looks beautiful. Apple-plum jam can be consumed with tea or used as a filling for home baking. We offer the most delicious and simple recipes for this wonderful treat.
Selection and preparation of ingredients
For apple and plum jam, all sorts of plums and apples are suitable. The main thing is that the fruits are fresh, with dense pulp and a bright aroma. Fruits should be selected in the season and only by a domestic producer, without various chemical sprays on the peel.
The most popular jam plum variety is Hungarian. The fruits of this variety are very fragrant. Apples should preferably be selected with sweet and sour varieties. The amount of sugar can be adjusted depending on the variety and ripeness of the fruit.
Before use, apples and plums should be washed several times in clean, running water. Let it drain and, in some recipes, also dry well. Remove the core from apples, sometimes it is necessary to peel. Remove the bone from the plums, grind according to the recipe. Overripe, soft fruits are best used for jams or compotes.
Important! When cooking jam, you must use a copper basin or pan made of thick steel. The wider the pan, the faster the jam is cooked.
Recipes for harvesting apple-plum jam for the winter
There are many different recipes for making apple and plum jam for the winter. It can be prepared with and without sugar. No artificial thickeners need to be added to this blank. There is enough natural acid in apples and plums, so the dish does not require additional acids either. We bring to your attention a few simple but tasty recipes for apple-plum delicacies.
Simple recipe
5 liter cans 18–20 hours
Energy value per 100 g:
- Cut apples into 3–5 mm thick slices, break the plums in half.
- Stir the sliced fruits into a bowl, cover with sugar and let stand for 3-4 hours.
- Put on fire, bring to a boil and boil for 5-7 minutes.
- Remove from heat, allow mixture to cool.
- Boil in this way 2 more times with an interval of 5-7 hours.
- After the third cooking, put in sterilized jars, roll up, cover with something warm, leave to cool.
Video recipe
Important! The foam on the surface of the treat during cooking must be removed.
Five minute
3 liter cans 12 hours
Energy value per 100 g:
- Cut the apples into small cubes (3-4 cm), cut the plums into 2 parts.
- Stir apples and plums, cover with sugar, put in the refrigerator for the night.
- Remove the mixture, put on fire, bring to a boil, boil for 5 minutes over low heat.
- Remove from heat, let cool slightly.
- Put the workpiece on fire, boil.
- Lay out on the banks, roll up.
Cinnamon
3 liter cans15–16 hours
Energy value per 100 g:
- To wash washed preparations from the peel and seeds, cut into cubes.
- Remove the bone from the plums and cut in the same way.
- Mix fruit with water, sugar and cinnamon.
- Leave on until the juice appears for 2-3 hours.
- Send to the fire, cook 5 minutes after boiling.
- Remove from heat, let it brew for 5-6 hours.
- Put on the fire again, bring to a boil, boil for 5 minutes.
- Arrange in prepared containers, tighten the lids, put the cans upside down to cool.
Did you know? Apple-plum delicacy can be prepared with oranges, nuts, ginger, lemon. It is easy to turn jam into thick jam - at the end of cooking you need to grind the workpiece through a sieve or grind it with a blender and bring it to a boil again.
Storage Features
Apple-plum jam can be stored in the refrigerator or in a cool place where the heat and the rays of the sun do not penetrate. The optimum air temperature is +12 ... + 17 ° С, humidity - no more than 75%. The product can be stored under such conditions for up to 2 years.
Preservation from apples always turns out to be tasty and aromatic, and by adding various ingredients, you can diversify such a dessert familiar to us all.
